Seven Hour Lamb w/ Minted Cannellini Beans & Gremolata

Proven techniques such as larding (adding flavor directly into the meat), the use of a mirepoix (carrots, onions & celery) plus slow roasting always produce an aromatic and perfectly cooked lamb. Chef Sam Putnam patiently and expertly takes us through the easy lamb prep and excellent side dish of minted cannellini beans.

<p>
Proven techniques such as larding (adding flavor directly into the meat), the use of a mirepoix (carrots, onions &amp; celery) plus slow roasting always produce an aromatic and perfectly cooked lamb.&nbsp;<a href="/videos/profiles/about-sam-putnam">Chef Sam Putnam</a>&nbsp;patiently and expertly takes us through the easy lamb prep and excellent side dish of minted cannellini beans.</p>

Tags:

Proven techniques such as larding (adding flavor directly into the meat), the use of a mirepoix (carrots, onions & celery) plus slow roasting always produce an aromatic and perfectly cooked lamb. Chef Sam Putnam patiently and expertly takes us through the easy lamb prep and excellent side dish of minted cannellini beans.

For the Gremolata

How-to

Process the garlic and anchovies with a ½ cup olive oil in a food processor/blender to make a coarse paste

With a paring knife, make ½" slits in the lamb on both sides. Push the garlic-anchovy puree into the slits and spread the rest over the lamb. Season with salt and pepper

Place the vegetables in a roasting pan with bay leaves and sit the lamb on top of them. Add enough wine and stock mixture to the pan to come to a depth of ½"

Place lamb in oven uncovered. As the lamb begins to brown (3 hrs), loosely cover it with foil. Cook the lamb until it is very tender, about 7 hours (NOTE: it may take 6-9 hours, depending on the leg’s weight)

Remove the lamb from the pan, strain the pan juices, and discard the vegetables. Skim the fat from the pan juice and taste for seasoning. The lamb will be very tender and easy to pull off the bone, and can be carved or simply pulled apart into hunks

To Serve,

place ½ cup minted cannellini beans in a soup bowl, slice the lamb over, add some pan sauce, and sprinkle with gremolata

Minted Cannellini Beans

Heat the cannellini beans just before serving. Place the mint leaves in a blender with 2 tbsp olive oil and bit of water

Process until mint is finely chopped. Add the mint puree to the beans and season with salt and pepper

Sam Putnam

Chef Sam Putnam has cooked his way across America, gathering techniques and ideas as he traveled. He was particularly influenced by the San Francisco Bay Area where he attended Contra Costa College's acclaimed culinary program. He promotes use of local, sustainable, fresh products and won a special place in the hearts of how2heroes with his patience, eloquence, and vintage Red Sox hat.

Proven techniques such as larding (adding flavor directly into the meat), the use of a mirepoix (carrots, onions & celery) plus slow roasting always produce an aromatic and perfectly cooked lamb. Chef Sam Putnam patiently and expertly takes us through the easy lamb prep and excellent side dish of minted cannellini beans.